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Texas-Style Quesadillas

Texas-Style Quesadillas

Nutrition Facts
  • cal. (kcal) 105
Texas-Style Quesadillas
  • Carb Grams Per Serving: 11


  • 6 4 - 6 - inches white corn tortillas
  • cooking oil or nonstick cooking spray
  • 1/2 cup shredded Monterey Jack cheese
  • 2 -3 medium fresh serrano chili peppers, halved, seeded, and cut into thin slices
  • 1 roma tomato, chopped
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons light sour cream


  1. Lightly brush one side of each tortilla with cooking oil or lightly coat with cooking spray. Divide cheese evenly among un-oiled sides of 2 larger or 3 smaller tortillas. Add pepper slices, chopped tomato, and cilantro. Top with remaining tortillas, oiled sides up.
  2. Heat a heavy skillet or griddle over medium heat. Cook quesadillas, one at a time, about 1 to 2 minutes per side, or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm with sour cream.

Nutrition Information

PER SERVING: 105 cal., 5 g total fat (2 g sat. fat), 11 g carb. (1 g fiber), 4 g pro.